Hearty Panamanian-Style Chicken Noodle Soup (Sancocho)

• 6 chicken legs, skinned
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 hot chile pepper, seeded and minced
• 1/3 red bell pepper, chopped
• 4 cloves garlic, minced
• 3 cups chicken stock
• 2 pounds name root, cut into 1-inch chunks
• 2 ears fresh corn, cut in thirds
• 2 stalks celery, sliced
• 2 carrots, sliced
• 2 tablespoons recaito (such as Goya(R))
• 2 tablespoons sofrito (such as Goya(R))
• 4 cilantro leaves, minced
• 1/2 cup orzo pasta
• 1 teaspoon oregano leaves

1. Place chicken legs in a large saucepan over medium heat. Add onion, green bell pepper, hot chile pepper, red bell pepper, and garlic; cover pot and cook until soft, about 30 minutes.
2. Pour chicken stock into the saucepan and bring to a boil; simmer until chicken is no longer pink at the bone and the juices run clear, at least 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Add name root, corn, celery, carrots, recaito, sofrito, and cilantro. Cook soup until vegetables soft, at least 30 minutes more.
3. Stir orzo and oregano into the soup; cook until pasta is tender, about 15 minutes.

chicken, onion, green bell pepper, pepper, red bell pepper, garlic, chicken stock, name root, corn, stalks celery, carrots, recaito, sofrito, cilantro, orzo pasta, oregano

Taken from www.allrecipes.com/recipe/259060/hearty-panamanian-style-chicken-noodle-soup-sancocho/ (may not work)